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Russian Fish Cakes

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Russia. Associated with Russia by a demonym leading its title: Russian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take three pounds of fish (weakfish or carp, pickerel or haddock or whitefish, any fat fish with a fish poor in it).
  2. Remove skin and bones from the fish and chop flesh very fine, add a good-sized onion, minced or grated, make a depression in the centre of the chopped fish and add three-quarters cup of water, one-half cup of soft bread crumbs, salt and pepper to taste, one-fourth cup of sugar, two egg whites and two tablespoons of melted butter.
  3. Chop until very smooth and form into cakes containing a generous tablespoonful each.
  4. Put the bones and skins into a saucepan with an onion sliced and a tablespoon of butter and add the fish cakes.
  5. Cover with water and simmer for one and a quarter hours.
  6. Then remove the cakes and strain off the gravy into the two egg yolks which have been slightly beaten together with one teaspoon of sugar;
  7. stir over the heat until thickened, but do not boil it.
  8. Pour over fish cakes and serve either hot or cold.
  9. The butter and sugar may be omitted if so desired.